No Knead Pan Pizza

A simple overnight no knead dough makes a perfectly crispy yet thick crust on this no knead pan pizza. Deep dish pan pizza has never been easier. BudgetBytes.com

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4.87 from 37 votes

A simple overnight no knead dough makes a perfectly crispy yet thick pan pizza. Deep dish has never been easier.

Prep Time12

Cook Time20

Total Time12 20

Total Cost: $2.92 recipe / $0.97 serving

Servings: two slices each

Calories: 480kcal

Equipment

Cast Iron Skillet
Mixing Bowls

Ingredients

DOUGH

2 cups all-purpose flour $0.30
1/8 tsp instant or bread machine yeast $0.02
1 tsp salt $0.05
1 Tbsp olive oil $0.16
3/4 to 1 cup water $0.00

PIZZA

1 Tbsp olive oil $0.16
1/2 cup sauce $0.40
1 cup shredded mozzarella $0.99
Toppings of your choice $0.84

Instructions

The day before, combine the flour, salt, and yeast in a bowl. Stir until they're very well combined. Add 1 Tbsp of olive oil and 3/4 cups water. Stir until the dough forms a ball. If there is still dry flour on the bottom of the bowl or the dough doesn't form a single, cohesive ball of dough, add more water, 1 Tbsp at a time until the dough comes together. The dough should be slightly sticky and shaggy in appearance.
Loosely cover the dough in the bowl and allow it to ferment for 12-16 hours at room temperature. This develops the gluten, making kneading unnecessary.
When it's time to make the pizza, begin preheating the oven to 450 degrees. Oil a cast iron skillet with another tablespoon of olive oil. Use the excess oil from the skillet (there will be a lot) to oil your hands and the dough in the bowl. Pull the dough out of the bowl and place it in the oiled skillet. Press it down into the skillet until it covers the entire bottom of the skillet (it will be very loose and soft).
Top the pizza with sauce, cheese, and your desired toppings. Cover the pizza edge to edge with the sauce, cheese, and toppings. The dough will be very thick, so there is no need for a dry edge or crust around the outside.
Bake the pizza in the fully preheated oven for 18-22 minutes, or until the top is golden brown and the cheese is bubbly.

See how we calculate recipe costs here.

Notes

I used a 10 inch cast iron skillet, although this recipe would easily work with a 12 inch skillet as well.

Nutrition

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